Photo 1: Basic Chinese congee
Photo 2: Sweet potato congee
Basic Chinese congee
Serves 2 to 3
This is a simple stovetop recipe for Chinese congee. Onething to remember is the 1:10 rice to water ratio. For a thickerconsistency, use 8 cups of water. For runnier congee, use 12 cups. And if you're like me, make something in between.
1 cup white rice, rinsed until the water runs clear
10 cups water or stock of choice
1-inch knob of ginger, peeled and thinly sliced
2 whole cloves of garlic, peeled
½ teaspoon kosher or sea salt, or more to taste
To a large pot over medium heat, add stock, rice and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so the rice doesn’t burn at the bottom.
Simmer the congee for about 1 hour or until the congee is thickened and creamy. Add salt to taste. Serve straight from the pot.
Cooking tips
Choose starchy, short-grained rice. I like jasmine for the flavour; basmati will be on the dry side.
It’s important to add all the water at the beginning, which will result in a smooth, creamy congee. Don’t throw out the rice gruel that rises to the top during the cooking process. It is said to be good for upset stomachs and the flu.
Congee thickens as it cools. If not consumed all at once, add stock or water to create the desired consistency.
Sweet potato congee
Serves 2 to 3
This sweet potato congee is a classic recipe in Taiwan. The map of Taiwan is shaped like a sweet potato and the Taiwanese take pride in what we call our “sweet potato spirit,” meaning a spirit determined to take root and bear fruit wherever we are planted. The whole sweet potato plant is edible, from the roots to the shoots, and known to boast many nutritional benefits.
This recipe is mild, and most commonly served with savoury items for breakfast.
1 cup rice (short grain or jasmine)
10 cups water
1 medium-sized sweet potato
Rinse 1 cup of rice until the water runs clear. Soak for 1-houror overnight. Drain and set aside.
Peel and chop 1 medium sweet potato into 1-inch pieces. Set aside.
Bring 10 cups of water to a boil, add the rice and bring to a boil again. Adjust the heat to simmer and cook for 45 minutes to 1 hour. Stir regularly to prevent it from sticking to the bottom of the pot. Cook until the rice is soft, but still retains its shape.
Add the sweet potato and bring it to a boil for 5 minutes. Cover the pot with a lid, turn off the heat and let it sit for 20 minutes. The heat from the rice will cook the sweet potato while keeping its shape. Don’t let it get mushy.
Serve and enjoy the congee while it’s hot. It keeps in the refrigerator for 2 to 3 days.
Breakfast topping ideas: fried egg, ramen egg, vegetablepickles, furikake, roasted peanuts or nuts, spicy chili oil, savoury stir-fried or sautéed greens.
